This Chai Latte Crumb Cake is moist, tender, and wonderfully fall spiced with not only chai spices throughout the cake, crumb topping, and glaze, but the cake itself has a cup of chai latte mixed in. Talk about delicious!
Prep Time25 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr15 minutesmins
Course: Brunch and Breakfast Recipes
Cuisine: American
Servings: 12slices
Calories: 676kcal
Author: Eden Westbrook
Ingredients
Crumb Topping
⅔cupsugar
⅔cupbrown sugar
1tablespoonchai spice
½teaspoonsalt
2cupsflour
¾cupunsalted buttermelted and cooled
Cake
1cupmilk
1tablespoonloose chai tea OR 2 bags of your favorite
¾cupunsalted butter softened
1 ⅔cupsgranulated sugar
3large eggsroom temperature
2teaspoonvanilla extract
¾cupbuttermilk
3 ½cupsall purpose flour
2 ½teaspoonbaking powder
¾teaspoonsalt
3teaspoonchai spice
Glaze
1cuppowdered sugar
½teaspoonchai spice
2-3teaspoonmilk
Instructions
Crumb Topping
In a small bowl, combine flour, sugars, chai spice and salt. Add melted butter and stir until combined. Set aside.
Cake
Preheat oven to 350 degrees F. Grease a 9x13 pan or two 9 inch cake or pie pans with butter or shorteningand set aside.
Place 1 cup milk in a small saucepan over medium heat. Heat milk until it just begins to bubble around the edges (scalding the milk), remove from heat and immediately add chai tea. Let steep for 15 minutes.
While the tea steeps, beat butter and sugar for several minutes using a stand or hand mixer, until smooth, creamy, light colored, and fluffy. Beat in eggs, one at a time, then the vanilla extract. Add buttermilk and mix in well.
Once the tea has steeped for 15 minutes, remove the tea bags/strain the loose leaves from the milk and set aside.
In a separate medium sized bowl, combine flour, baking powder, salt and chai spice.
To the bowl of wet ingredients, alternate stirring in the dry ingredients and the chai latte, mixing well after each addition. Once the batter is fully combined pour it into the prepared pan(s). Sprinkle the crumb topping over the batter generously, making sure there are no empty spaces.
Bake for 45-55 minutes, or until a toothpick or butter knife inserted in the center comes out clean.
Glaze
In a small bowl, whisk all the glaze ingredients. Add more milk or powdered sugar, if needed, to get your desired consistency. Allow the cake to cool slightly then drizzle the icing over the cake. Serve warm.
Keep covered and in the fridge for up to 3 days and rewarm in a low temperature oven.